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Search results for: WOOD%20CUTTING
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JOURNAL OF FOOD BIOCHEMISTRY
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JOURNAL OF FOOD SCIENCE
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Wood Material Science & Engineering
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Journal of the Indian Academy of Wood Science
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Journal of the Korean Wood Science and Technology
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Sample preparation techniques for determination of pesticide residues in food samples
PublicationPesticides are very important in increasing the efficiency and quality of agricultural production. They are applied in many spheres of life, not only in agriculture, and their applications are expanding. Despite their numerous merits, pesticides are some of the most toxic substances contaminating our environment and have a negative impact on the human health. Properties of pesticides such as stability, ability to bioaccumulation...
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Electrospinning as a useful technique for the encapsulation of living bifidobacteria in food hydrocolloids
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Development and Characterization of Bioactive Polypropylene Films for Food Packaging Applications
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Bioremediation of pharmaceutical effluent by food industry and agricultural waste biomass
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Tattooed men: Healthy bad boys and good-looking competitors
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Introduction of Methods to Reduce and Remove Patulin from Food Products
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Military Food Supply Chain during the COVID-19 Pandemic
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Chapter 14. Physical and chemical interaction of componenets in food systems
PublicationBiałka, lipidy, sacharydy, składniki mineralne, woda i inne związki występują w żywności w postaci roztworów i różnych mikrostruktur - kropelek, globulek, kryształów, włókienek i błon. Reaktywne grupy funkcyjne tych składników wchodzą w warunkach przechowywania i obróbki, szczególnie po zniszczeniu oryginalnych struktur, w interakcje wpływające na barwę, zapach, smak i reologiczne właściwości żywności. W technologii żywności wykorzystuje...
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Correction to: Essential and toxic elements in commercial microalgal food supplements
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Inflammation-Related Changes in Mood Disorders and the Immunomodulatory Role of Lithium
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Applications of sample preparation techniques in the analysis of pesticides and PCBS in food
PublicationPestycydy oraz anality z grupy polichlorowanych bifenyli (PCB), można znaleźć w żywności w niewielkich stężeniach, jednak ich zdolność do kumulacji i toksyczność powodują konieczność oznaczanie tych związków w żywności. Analiza próbek żywności pod kątem obecności pestycydów i analitów z grupy PCB przysparza wiele trudności ze względu na specyfikę przygotowania próbki w oparciu o wieloetapowe operacje oczyszczania próbki zawierającej...
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Good practices in requirements, project and risk managment in educational IT projects
PublicationOne can find many learning aids and simulations of physical phenomena on the market - provided as a standalone application or as part of an educational package. However, only a few of them allow for the building of interactive experiments: experiments similar to those that should be conducted in physics laboratories at schools. Gdańsk University of Technology decided to fill this market niche by designing and constructing a set...
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The influence of food phytochemicals on cyclic phosphodiesterase 4 (PDE4) activity
PublicationCyclic phosphodiesterase 4 (PDE4) belongs to family of cyclic phosphodiesterases, which are expressed predominantly in inflammatory cells, airway smooth muscles, cardiovascular tissues and brain. Inhibitors of this family of enzymes found medicinal applications as antidepressants, antiinflamatory drugs (mainly in airway diseases) or antiasthmatics (Ibudilast). PDE4 inhibitors are also being tested for preventing the development...
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CD73 Expression as a Potential Marker of Good Prognosis in Breast Carcinoma
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Polish and Chinese civil law perspectives on the principle of good faith
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Application of Ion Exchangers in Speciation and Fractionation of Elements in Food and Beverages
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An Integrated Approach to Management of Food Allergy – Recommendations for Consumers and Professionals
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Odour nuisance assessment of the food industry wastewater treatment plant
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A standard analytical method as the common good and pollution abatement measure
PublicationA standard method can be considered as a common-good “resource,” and the solution to “the commons” problems usually lies in societal self-organization. The multi-criteria decision analysis (MCDA) was applied to model complex phenomena, such as the standard selection for imidacloprid determination. In this process, the standard was self-selected by the analytical chemistry society. The results show that analytical chemistry is a...
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Perceptions of Gender Diversity's Impact on Mood in Software Development Teams
PublicationGender inequality persists in IT teams. We examine how gender differentiation affects the workplace atmosphere and analyze the results of our study of the issue. We discuss the problem of gender discrimination and consider methods to reduce inequality
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Arabinoxylans: A review on protocols for their recovery, functionalities and roles in food formulations
PublicationArabinoxylans (AXs) are compounds with high nutritional value and applicability, including prebiotics or supplementary ingredients, in food manufacturing industries. Unfortunately, the recovery of AXs may require advanced separation and integrated strategies. Here, an analysis of the emerging techniques to extract AXs from cereals and their by-products is discussed. This review covers distinct methods implemented over the last...
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Food microstructure systems modelling regarding interaction and contact phenomena.
PublicationPrzedstawiono wybrane fragmenty teorii modelowania w strukturach rozproszonych mikrostruktury żywności, w których zostały uwzględnione wzajemne oddziaływania cząstek oraz występujące zjawiska kontaktowe. Do oszacowania tych oddziaływań wykorzystano zmodyfikowany przez autora model Buczkowskiego i Kleibera.
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Analysis of the Factors Affecting Static In Vitro Pepsinolysis of Food Proteins
PublicationIn this meta-analysis, we collected 58 publications spanning the last seven decades that reported static in vitro protein gastric digestion results. A number of descriptors of the pepsinolysis process were extracted, including protein type; pepsin activity and concentration; protein concentration; pH; additives; protein form (e.g., ‘native’, ‘emulsion’, ‘gel’, etc.); molecular weight of the protein; treatment; temperature; and...
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Food nowadays – local or global? Traditional or innovative? Conference monograph
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The microbiome and its impact on food allergy and atopic dermatitis in children
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New analytical sample preparation techniques in food flavour analysis
PublicationIn this chapter sample preparation techniques were broadly characterized and their applications in field of food analysis were presented. Usefulness of three extraction methods: SPME, SAFE and SDE for isolation of aroma compounds from complex food matrices was compared. Additionally, requirements for sample preparation methods using in food flavour analysis were detailed.
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Antioxidants: a premature scientific hypothesis that reshuffled the traditional food pyramid
PublicationAntioxidants present in substantial amounts in foods, plant-based products in particular, have been suggested as chemopreventive agents that can curb the development of undesirable health effects caused by oxidative stress simply by enriching diet in such compounds. This idea has been enthusiastically accepted by consumers, as well as food and pharmaceutical industry, and created great demand for products containing antioxidant...
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ASSESSMENT OF TOXIC EFFECT AND ENDOCRINE POTENTIAL OF FOOD PACKAGES EXTRACTS
PublicationIn the scientific literature related to the widely understood issue of packaging materials designed to have contact with food there is much information on raw materials used for their production, their physiochemical properties, types and parameters. There is also a great number of publications on the management and disposal of used packaging. Unfortunately, not much attention is given to the matters concerning migration of toxic...
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Recent advances in reinforced bioplastics for food packaging – A critical review
PublicationRecently, diversifying the material, method, and application in food packaging has been massively developed to find more environment-friendly materials. However, the mechanical and barrier properties of the bioplastics are major hurdles to expansion in commercial realization. The compositional variation with the inclusion of different fillers could resolve the lacking performance of the bioplastic. This review summarizes the various...
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Sources, properties and suitability of new thermostable enzymes in food processing
PublicationW niniejszym artykule przedstawiono przegląd badań wskazujących na przydatność rekombinantowej alfa-amylazy z Pyrococcus woesei i alfa glukozydazy z Thermus thermohilus do jednoetapowego wytwarzania syropów skrobiowych. Rekombinantowa beta-glikozydaza z Pyrococcus woesei może być natomiast stosowana do produkcji bezlaktozowych produktów z mleka i serwatki. Zachowanie aktywności w szerokim zakre-sie pH od 4,3 do 6,6 oraz duża termostabilność...
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Estimation of fracture toughness and shear yield stress of orthotropic materials in cutting with rotating tools
PublicationThe cutting force is an energetic effect of splitting material, and might be considered from a point of view of modern fracture mechanics. Forecasting of the shear plane angle in cutting broaden possibilities for modelling of the cutting process even for thin uncut chips. Such mathematical model has been developed here for description of the orthotropic materials’ cutting on the base of fracture theory, and includes work of separation...
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Adam Macierzanka dr hab. inż.
People2015-presentHead of Department, Associate ProfessorDepartment of Colloid and Lipid Science, Faculty of Chemistry, Gdansk University of Technology, Gdansk, Poland 2019-2020Visiting Professor, Food Science and NutritionRiddet Institute, Massey University, Palmerston North, New Zealand 2014-2015Research LeaderColloid Science, Food & Health Research ProgrammeInstitute of Food Research, Norwich, United Kingdom 2012-2014Full Professor,...
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Small-scale passive emission chamber for screening studies on monoterpene emission flux from the surface of wood-based indoor elements
PublicationAnalysis of literature data published in the last fewyears leads to the conclusion that in the process of assessment of emission flux of organic compounds emitted from different types of equipment and finishing materials, new types of devices, among which small-scale passive emission chambers for the performance of in-situ research are designed and applied on a larger scale. These devices can be successfully used for the assessment...
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Predictions of cutting power while sawing of birch and beech with the use of modern fracture mechanics
PublicationPraca zawiera wyniki badań eksperymentalnych procesu przecinania drewna brzozy i buka piłami o rzazie 2 mm na pilarce ramowej PRW15M. Na podstawie teoretycznego modelu Atkinsa, wyznaczono z danych eksperymentalnych stałe materiałowe (wiązkość i naprężenia tnące w strefie ścinania) i opracowano model do prognozowania mocy skrawania podczas przecinania drewna piłami na pilarce ramowej dla innych wartości rzazu w funkcji posuwu na...
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Parameters of entry and going out of saw blade teeth during cutting with circular saw
PublicationW pracy przedstawiono analizę parametrów wejścia i wyjścia ostrzy przy przecinaniu piłami tarczowymi. Określone zostały parametry kątów natarcia i grubości warstwy skrawanej na wejściu i wyjściu ostrzy z materiału w zależności od kinematyki układu.
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Prediction of cutting forces during micro end milling considering chip thickness accumulation
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Dry cutting effect in turning of a duplex stainless steel as a key factor in clean production
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Cutting forces related to the direction of primary motion during machining on frame sawing machines.
PublicationW pracy przedstawiono efekty energetyczne przecinania drewna na pilarce ramowej za pomocą cienkich pił. Podano podstawy teoretyczne oraz wyniki badań doświadczalnych sił skrawania działających na kierunku ruchu głównego ( siły skrawania określano podczas podawania przecinanego materiału oraz w czasie gdy prędkość posuwu wynosiła 0).
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FOOD MICROBIOLOGY
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Is Dialdehyde Chitosan a Good Substance to Modify Physicochemical Properties of Biopolymeric Materials?
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Content of selenium in selected food products on the markets of north-western Poland
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The innovative exploitation of Brassica vegetables in the health quality food production chain
PublicationIn this overview the multidirectional opportunities of innovative exploitation of chemical and biological properties of vegetables from Brassiceae family are discussed. The specific chemical composition of brassicas, as regard both nutrients and non-nutrients, renders them particularly suitable for the health food production chain, literally from field to fork. the ability of these plants to accumulate heavy metals may be utilised...
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The innovative Exploitation of Brassica Vegetables in the Health Quality Food Production Chain
PublicationIn this overview the multidirectional opportunities of innovative exploitation of chemical and biological properties of vegetables from Brassiceae family are discussed. The specific chemical composition of brassicas, as regard both nutrients and non-nutrients, renders them particularly suitable for the health food production chain, literally from field to fork. the ability of these plants to accumulate heavy metals may be utilised...
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Good sleep and exhausting work-efforts, burnout and insomnia in nursing profession
PublicationThe role of insomnia in burnout syndrome among nurses - empirical study
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ANALYSIS OF TRIBOLOGICAL PROPERTIES OF VEGETABLE GREASES FOR APPLICATIONS IN AGRI-FOOD INDUSTRIES
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